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Beer Bread Mini Muffins

Beer Bread Mini Muffins

1 package Halladay’s Vermont Beer Bread
4 Tbsp. butter
1 (12 oz.) can or bottle beer or club soda


Preheat oven to 350F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
tsp. salt
1 Tbsp. Halladay’s Garlic Chive Seasoning
cup hazelnuts or walnuts, chopped
Milk


Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

Herb Buttered Corn on the Cob

Herb Buttered Corn on the Cob

1 stick butter, softened
1 to 2 tsp. Halladay’s Seasoning (suggestions below)


Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.


Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Sriracha, Barbecue Rub for Chicken & Ribs

Zucchini and Pasta Salad

1 lbs. small zucchini, thinly sliced
1 (12 oz.) box pasta of choice, cooked and cooled
2 cups cherry tomatoes, halved
cup Kalamata olives, halved
1 cup crumbled feta cheese
cup slivered almonds or walnuts, toasted (optional)
⅓ cup olive oil
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning


Combine all ingredients; salt and pepper to taste. Let chill.

Honey Glazed Carrots

Honey Glazed Carrots

1 Tbsp. Halladay’s Dilly Herb Seasoning
1 (1 lb.) bag carrots, sliced vertically
2 Tbsp. honey
2 Tbsp. brown sugar
2 Tbsp. butter or olive oil


Saut ingredients about 30 minutes, or until carrots are tender and slightly browned.

Greek Pasta Salad

1 lb. pasta, cooked, drained and cooled
1 cups feta cheese, crumbled
1 package cherry tomatoes, halved
1 cucumber, diced


Dressing:
cup olive oil
cup red wine vinegar
2 tsp. Halladay’s Garlic Tomato Basil Seasoning
2 tsp. Halladay's Wood Fired Pizza blend


Combine all ingredients, reserving half the dressing. Chill until ready to serve, adding remaining dressing just before serving.

Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded
1 Tbsp. Halladay’s Chardonnay Seasoning
lemon, juiced
2 ribs celery, finely chopped
cup mayo


Combine ingredients; salt and pepper to taste

Fresh Carrots with Dilly Butter

Fresh Carrots with Dilly Butter

1 lb. baby carrots
1 Tbsp. butter
1 Tbsp. Halladay’s Spicy Garlic Dill Seasoning


Steam carrots until tender. Toss with butter and seasoning; salt and pepper to taste.

Lemon Asparagus

Lemon Asparagus

1 bunch asparagus, washed and trimmed
1 Tbsp. Halladay’s Lemon Spinach Seasoning
1 Tbsp. olive oil


Preheat oven to 375F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.

Sriracha & Honey Roasted Acorn Squash

Sriracha & Honey Roasted Acorn Squash

2 medium acorn squash
4 Tbsp. butter, melted
1 Tbsp. honey
1 Tbsp. Halladay's Sriracha Seasoning
1 tsp. salt
1 tsp. pepper


Heat oven to 400˚F. Cut squash in half and scrape out seeds. Lay halves flat; cut into 1-inch thick slices. Whisk together remaining ingredients; brush each slice with mixture. Arrange squash on baking sheet and drizzle with any remaining sauce. Roast until tender, about 6 minutes on each side.

Cheddar Ale Biscuits

Cheddar Ale Biscuits

3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
tsp. cream of tartar
4 Tbsp. Halladay's Cheddar Ale Seasoning
cup extra-sharp cheddar cheese, shredded
cup sharp cheddar cheese, shredded
cup butter
1 cup milk


Preheat oven to 450F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.

Tuscan Green Beans

Tuscan Green Beans

1 lb. green beans
1 Tbsp. butter
1 to 2 Tbsp. Halladay's Rustic Tuscan Oil Blend


Steam green beans until tender. Melt butter and toss with green beans. Sprinkle with Italian Mushroom dip and toss to coat. Great with a sprinkle of Parmesan cheese also.

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved


Preheat oven to 350F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Broccoli Alfredo

Broccoli Alfredo

1 package Halladay's Broccoli Cheddar Soup Mix
2 cups water
1 cup half & half
1 clove garlic, minced
2 Tbsp. butter
1 lb. dried fettuccine pasta


In a small saucepan, combine seasoning, water, half & half and garlic. Simmer on low heat for 25-30 minutes. Meanwhile, cook pasta according to package directions. Add butter to sauce and toss with prepared pasta.

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

1 lb. potatoes, cubed (or use frozen potatoes)
cup olive oil
2 Tbsp. Halladay's Roasted Garlic & Rosemary


Preheat oven to 425F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Italian Green Beans

1 lb. green beans, steamed
1 to 2 Tbsp. butter
1 Tbsp. parmesan cheese, grated
1 Tbsp. Halladay's Italian Mushroom Seasoning


Add butter to beans while still hot; toss with cheese and seasoning.

Garlic Chive Mashed Potatoes

Garlic Chive Mashed Potatoes

3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
cup milk
2 to 3 Tbsp. Halladay's Garlic Chive Seasoning
cup sour cream


Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Savory Onion Mashed Potatoes

Savory Onion Mashed Potatoes

3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
cup milk
2 to 3 Tbsp. Halladay's Farmhouse Five Onion Seasoning
cup sour cream


Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Cucumber Dill Pasta Salad

1 cup light or regular mayo
2 Tbsp. Halladay's Cucumber Dill Seasoning
1 lb. bowtie pasta, cooked
2 Tbsp. olive oil
cup celery, chopped
cup onion, chopped
cup cucumber, peeled, seeded and chopped
cup cherry tomatoes, halved
Salt and pepper, to taste


Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Creamy Cucumber Dill Seafood

Creamy Cucumber Dill Seafood

⅓ cup cucumber, peeled, seeded and chopped
⅓ cup fat-free or regular sour cream
⅓ cup plain yogurt
1 tsp. Dijon mustard
1 Tbsp. Halladay's Cucumber Dill Seasoning
Seafood of choice


Combine all ingredients. Serve over seafood.

Cheddar Ale Smashed Potatoes

Cheddar Ale Smashed Potatoes

2 lbs. small baby red potatoes
6 Tbsp. olive oil, divided
4 Tbsp. Halladay's Cheddar Ale Seasoning
tsp. salt
tsp. pepper, optional


Preheat oven to 400F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

1 head cauliflower, cut into florets
3 Tbsp. butter
cup flour
2 cups milk
2 Tbsp. Halladay's Lobster Bisque Seasoning
1 cup cheddar cheese, shredded
cup panko breadcrumbs


Preheat oven to 375F. Steam cauliflower until soft, 5-10 minutes; transfer to a baking dish. Melt butter in a saucepan, whisk in flour until smooth. Add milk and simmer until thickened; add seasoning. Slowly add cheese, stirring until melted; pour over cauliflower. Top with breadcrumbs and bake until golden brown, about 15-20 minutes.

Creamy Hummus Noodles

1 lb. spaghetti pasta
1 cup plain hummus
cup vegetable stock
2 to 3 Tbsp. soy sauce
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
cup snow peas, thinly sliced on an angle
3 scallions, thinly sliced
cup dry-roasted peanuts, crushed (optional)


Cook pasta according to package, reserving 1 cup of cooking water for later. Meanwhile, whisk together the hummus, stock, soy sauce and seasoning in a large bowl. Add the pasta to the hummus mixture and let cool 15 minutes. Add pasta water to thin, if needed. Serve topped with snow peas, scallions and peanuts.

Brussel Sprouts with Italian Balsamic Glaze

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussel sprouts, trimmed of ends and halved
3 Tbsp. olive oil
cup balsamic vinegar
1 tsp. Halladay's Garlic Tomato Basil Seasoning


Preheat oven to 400F. Toss Brussel sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Honey Chipotle Roasted Sweet Potatoes

Honey Chipotle Roasted Sweet Potatoes

4 sweet potatoes, peeled and cubed
2 Tbsp. honey
2 Tbsp. olive oil
1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning


Preheat oven to 400F. Combine all ingredients in a sealable plastic bag. Shake until well coated. Transfer to a roasting pan and bake until tender, about 25 minutes.

Chipotle Scalloped Potatoes

Chipotle Scalloped Potatoes

1 ⅓ cup half and half
1 cup cheddar cheese, shredded
2 Tbsp. Halladay’s Garlic Chipotle Seasoning
3 large potatoes, peeled and thinly sliced


Preheat oven to 400F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Seafood Pasta Salad

Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained
2 Tbsp. vegetable oil
cup celery, chopped
cup red onion, diced
1 lb. medium shrimp, peeled, deveined and cooked
1 to 2 Tbsp. Halladay’s Lobster Bisque Seasoning
1 cup light or regular mayo


Toss together ingredients; let chill.